Holland

HOLLAND — A 37-year-old man from Holland will have to face a judge after police say he was cited for operating under suspension and violating conditions of release on two occasions, within days apart.

On September 5, while on duty for the Orleans County Sheriff’s Department, Deputy Walters says he initiated a traffic stop on Church Street in Orleans.

The operator of the vehicle was identified as Justin Mills.

Mills’ Vermont Operator’s License was found to be criminally suspended in the state of Vermont.

According to the police report, “in addition, two open containers of alcohol were located in the vehicle in violation of Mills’ conditions of release ordered on three different dockets by the Orleans County Court.”

Mills was cited and released from the incident.

On September 9, Deputy Walters says he initiated another traffic stop on a vehicle on Main Street in Derby.

The operator was again identified as Mills.

As a result, Mills was arrested for operating under suspension and violating conditions of release.

Mills is due in court to answer to the charges of operating under suspension X2 and violation of conditions of release X6.

HOLLAND — The town of Holland was awarded $15,950 in state Municipal Planning Grant funds for a feasibility study for the future use of the Holland School building.

The grant and resources it allows the town to access will help to examine up to three scenarios for the future use of the building.

The town is seeking a sustainable option that will retain its function as an emergency shelter and a center for community life.

Alternatives to be considered may include, but are not limited to:

1. A cultural center with an educational component that would utilize existing classrooms.

2. A small business incubator that can utilize the commercial-grade kitchen and the highest internet speed available in the area.

3. Town offices and town garage on one site.

4. Housing with a community room.

Holland was one of 29 projects funded through the Department of Housing and Community Development for this project.

NEWPORT — Earlier this month, student culinary teams from across the state competed in the 12th Annual Jr Iron Chef VT competition in Essex Junction.

Teams of 3-5 students were coached by local educators, chefs, school nutrition staff, and parents to successfully prepare their dishes in under 90 minutes.

Local team the Holland Hawks from Holland Elementary were given an award for their dish “Notchyo Average Stuffed Wonton Nacho.”

The competition challenges teams of middle and high school students to create nutritious, local dishes to inspire school meal programs.

All teams are required to use at least one local ingredient. Dishes were judged by a panel of food system professionals and advocates.

Below is the award-winning recipe from the Holland Hawks:

Notchyo Average Stuffed Wonton Nacho

Filling:

1# black beans, rinsed and soaked overnight

2 cups Maple Brook Farms Ricotta

1 Tbsp ground cumin

1 # Taylor Farms Maple smoked gouda, shredded

1 Tbsp Neighborhood Greens Farm cilantro, chopped

1 tsp garlic, minced

1 Tbsp salt

1 tsp crack black pepper

50 wonton wraps

Guacamole:

8 avocadoes

1/2 cup tomato, small dice

1/4 cup onion, small dice

2 limes, juiced

1 Tbsp salt

1 tsp pepper

1 Tbsp cumin

2 Tbsp cilantro, chopped

Salsa:

5 tomatoes, med dice

1 onion, small dice

1 pepper, small dice

2 lime, juice and zest

1/4 cup extra virgin olive oil

1 Tbsp cumin

1 Tbsp salt

1 tsp pepper

2 Tbsp cilantro, chopped

1 tsp garlic, minced

Cheese Sauce:

2 Tbsp butter

2 Tbsp flour

1 1/2 cups vegetable broth

2 cups pepper jack cheese

1 tsp salt

Crispy Onions:

1 onion, halved and sliced thin

1/2 cup cornstarch

1 Tbsp 5 spice

salt and pepper to taste

Plate:

8 cups greens

1/4 cup EVO

salt and pepper to taste

Preparation Instructions:

Filling:

Cook the black beans on stove covered with ample salted water till tender. Drain and rinse with cool water. Drain again and spread on a pan Rough mashbeans then add rest of ingredients and mix well to cool. Rough mash the beans and then add the rest of the ingredients. Mix well. Use water to dampen the edges of half of wonton skin, add 1 Tbsp to the center of the skin. Fold wonton so the dry half meets the damp half. Seal edges while pressing as much air out as possible. Fry in 3 inches of oil at 350 degrees for one minute per side. Drain on towel lined pan.

Guacamole:

Mix all ingredients a bowl and rough mash so avocado is still chunky.

Salsa:

Mix all ingredients in a bowl.

Cheese sauce:

Make roux with butter and flour. Let cook 4-5 minutes on med heat stirring often. Whisk in broth and salt. Bring to boil and simmer for 2 minutes. Stir in cheese until completely melted and serve immediately.

Crispy Onions:

Mix cornstarch and 5 spice. Soak onions in cold water for at least 10-15 minutes. Drain and dry as much as possible. Coat onions with starch mixture and fry for about 1 minute. Drain and season with salt and pepper.

Plate:

Toss in a bowl to coat the greens.